Making Pancakes with Yogurt
When you make pancakes from scratch, it’s important to add some sort of liquid to bind the dry ingredients together, but you have a few different options to choose from. While our usual pancake recipe uses milk, you can also make pancakes with yogurt, which adds a buttermilk-like tang. You can swap out most of the milk for yogurt, but you’ll probably still need a little milk to thin out the batter. The result will be fluffy, delicious pancakes far better than you’d get from any boxed mix.
- 2 egg yolks
- 3 tbsp. white sugar
- 4 tbsp. melted butter
- 1 cup plain yogurt
- ¼ cup milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 5 egg whites
- In a large bowl, whisk together the egg yolks, sugar, butter, milk, and yogurt until smooth.
- Sift in the flour, baking powder, and salt. Whisk the mixture together just until combined; a few lumps are fine.
- In a separate bowl, whip the egg whites into stiff peaks with an electric mixer. Gently fold the egg whites into the batter until the ingredients are just mixed.
- In a small skillet over medium-low heat, melt a bit of butter until it bubbles. Then, portion out your batter onto the pan.
- Once you’ve added your pancake batter, let it cook until bubbles begin to form on the surface of each pancake, then flip them over and let them cook for another minute.
- Top your pancakes with syrup, butter, or fruit.